2. Whisk, adding milk and water slowly until mixture is consistency of emulsion

3. (Ideally) leave for an hour to settle

Prepare the frying pan

Melt butter and add a tea spoon of veg oil. Use kitchen paper to smear a thin layer across frying pan. Get the pan really hot and add a small ladle of pancake mixture – swill around to coat bottom of pan.

Finally,

After 30 seconds of so, lift the edge with a slice or palette knife. If golden, flip and cook the other side for a few seconds. Add filling.

To found out what we at Countryfile Magazine like to put in our pancakes, click here.